Canet cake

Gianduja glazing

Ingredients Preparation
  • 100g
    cream
  • 100g
    glucose syrup
  • 22g
    gelatin leaves
  • 600g
    Almond praliné
  • 600g
    cold neutral gelatine

Boil the cream, glucose and gelatin leaves.
Emulsify with the Zeylon couverture together with the Chocovic almond praline.

Add the cold gelatin and set aside for at least 6 hours in the refrigerator.

Glaze at 35°C.

Gianduja mouse

Ingredients Preparation
  • 125g
    cream
  • 125g
    milk
  • 50g
    egg yolks
  • 25g
    sugar
  • 10g
    gelatin leaves
  • 100g
    Almond praliné
  • 500g
    foamy cream

Boil the milk, cream, gelatin and sugar and when the mixture begins to boil, add the egg yolks.
Cook to 84°C.

Pour the mixture over the Zeylon couverture and praline mixture and emulsify.
Heat to 35°C, then add the foamy cream in 2 stages.

Whipped mandarin gelatin

Ingredients Preparation
  • 115g
    sugar
  • 230g
    mandarin puree
  • 30g
    lemon puree
  • 9g
    gelatin leaves
  • 5g
    mandarin zest
  • 4drop(s)
    mandarin essence

Mix all the ingredients tohether and bring to the boil.
Allow to cool, then whip and pipe 90g of foam into each 15 cm diameter mould. 

Mandarin cream

Ingredients Preparation
  • 400g
    mandarin puree
  • 150g
    butter
  • 125g
    sugar
  • 10g
    gelatin leaves
  • 140g
    eggs
  • 4g
    NH pectin
  • 10g
    lemon juice
  • 1As needed
    Tahitian vanilla
  • 3g
    mandarin skins
  • 2As needed
    mandarin essential oil

Mix part of the sugar with pectin.
Sprinkle over the other ingredients at a temperature no higher than 40°C.
Bring to the boil.
Place 150g into each 14 cm diameter mould.

Mandarin sponge cake

Ingredients Preparation
  • 120g
    eggs
  • 88g
    sugar
  • 10g
    honey
  • 60g
    cream
  • 20g
    mandarin juice
  • 75g
    olive oil
  • 25g
    sunflower oil
  • 160g
    weak flour
  • 6g
    baking powder
  • 30g
    mandarin skins

Emulsify all the ingredients together in the Thermomix.
Leave to stand for 24 hours in the refrigerator.
Fill 16 cm diameter moulds.
Cook for 18 minutes at 170°C.
Allow to cool, then cut out using a 14 cm diameter mould and cut 1 cm thick slices. 

Assembly

Line a 16 cm mould with acetate.
Place a little mousse inside and cover the walls using a spatula.
Add the inner layer of mandarin foam, followed by the mandarin cream.
Add a little more mouse and the sponge cake and freeze.
Glaze and decorate.

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